Chicken and Winter Roots

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	300
Total Fat	10.5 g
Saturated Fat	2 g
Sodium	813 mg
Total Carbohydrate	22 g
Dietary Fiber	5.5 g
Protein	29.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Leek, sliced	½
Parsnips, cut into 2-inch sticks	1 cup
Medium carrots, cut into 2-inch sticks	2
Chicken thighs	4
Olive oil	2 teaspoons
Reduced-sodium chicken broth	½ cup
Dried thyme	½ teaspoon
Salt	¼ teaspoon
Freshly ground pepper	1/8 teaspoon

Directions
Preheat oven to 450˚F.
Combine leek, parsnip, and carrot in an oven-safe baking dish.
Place chicken on top of the veggies and then drizzle with olive oil. Pour broth around chicken and then season the whole dish with the thyme, salt, and pepper.
Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)

Exchanges
3 lean meats; 3 vegetables; 1 fat; 0.5 starches

Side Suggestions: Lemon-parsley Couscous
Cook couscous according to package directions and then stir in chopped fresh parsley. Drizzle with lemon juice.

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